Formation of certain compounds having technological and nutritional importance in tomato fruits during maturation

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31 Citations (Scopus)

Abstract

In the present study the concentration of soluble solids (Brix° ), total carbohydrate, total organic acid, lycopene, total polyphenol, hydroxymethylfurfural, and antioxidant capacity were investigated in tomato fruits at six ripening stages from mature green to fully red. In case of Brix0 and carbohydrate, the highest values were observed at the last stage of ripening. Carbohydrate content constitutes nearly 50% of the soluble solids. In mature green stage the lowest acid content was detected but in subsequent stages it did not change significantly. Polyphenol content remained almost the same during ripening, thus there were not significant differences found among ripening stages. In case of lycopene content, there were great differences among maturity stages. Lycopene accumulated mainly during deep red stage. The antioxidant characteristic of tomato fruit expressed as total antioxidant status (TAS) showed significant linear correlation with lycopene, polyphenol and hydroxymethylfurfural content and increased continuously during ripening period. Marked correlation was observed between lycopene content and formation of hydroxymethylfurfural, as well.

Original languageEnglish
Pages (from-to)183-193
Number of pages11
JournalActa Alimentaria
Volume35
Issue number2
DOIs
Publication statusPublished - 2006

Fingerprint

Lycopersicon esculentum
lycopene
Fruit
ripening
hydroxymethylfurfural
tomatoes
Polyphenols
fruits
polyphenols
Antioxidants
Carbohydrates
total soluble solids
antioxidants
carbohydrates
Acids
brix
maturity stage
carbohydrate content
organic acids and salts
acids

Keywords

  • Brix°
  • Carbohydrate
  • Hydroxymethylfurfural
  • Lycopene
  • Maturity stages
  • Organic acid
  • TAS
  • Tomato

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

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abstract = "In the present study the concentration of soluble solids (Brix° ), total carbohydrate, total organic acid, lycopene, total polyphenol, hydroxymethylfurfural, and antioxidant capacity were investigated in tomato fruits at six ripening stages from mature green to fully red. In case of Brix0 and carbohydrate, the highest values were observed at the last stage of ripening. Carbohydrate content constitutes nearly 50{\%} of the soluble solids. In mature green stage the lowest acid content was detected but in subsequent stages it did not change significantly. Polyphenol content remained almost the same during ripening, thus there were not significant differences found among ripening stages. In case of lycopene content, there were great differences among maturity stages. Lycopene accumulated mainly during deep red stage. The antioxidant characteristic of tomato fruit expressed as total antioxidant status (TAS) showed significant linear correlation with lycopene, polyphenol and hydroxymethylfurfural content and increased continuously during ripening period. Marked correlation was observed between lycopene content and formation of hydroxymethylfurfural, as well.",
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AB - In the present study the concentration of soluble solids (Brix° ), total carbohydrate, total organic acid, lycopene, total polyphenol, hydroxymethylfurfural, and antioxidant capacity were investigated in tomato fruits at six ripening stages from mature green to fully red. In case of Brix0 and carbohydrate, the highest values were observed at the last stage of ripening. Carbohydrate content constitutes nearly 50% of the soluble solids. In mature green stage the lowest acid content was detected but in subsequent stages it did not change significantly. Polyphenol content remained almost the same during ripening, thus there were not significant differences found among ripening stages. In case of lycopene content, there were great differences among maturity stages. Lycopene accumulated mainly during deep red stage. The antioxidant characteristic of tomato fruit expressed as total antioxidant status (TAS) showed significant linear correlation with lycopene, polyphenol and hydroxymethylfurfural content and increased continuously during ripening period. Marked correlation was observed between lycopene content and formation of hydroxymethylfurfural, as well.

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